Wednesday, April 30, 2008
Foodbuzz
In case any of you are wondering what the big white banner at the top of the page and the little badge on the right hand side are...
A little while ago, a company called Foodbuzz got in contact with me about becoming a feature publisher. In exchange for this increased exposure, I agreed to put the banner and badge on this blog. Hopefully they won't detract too much from the beautiful pictures of food.
Hopefully this will all mean more hits and, although i'm probably dreaming, more posts from all you slackers out there that promised you would post but never did. I won't mention names, but you definitely know who you are.
Monday, April 28, 2008
Gary's Home Bakery
The first batch was accidently made with 5 Spice Powder. Luckily there was not a lot of sugar added so they are an interesting savory bun.
This batch is from a soft yeast dough, rolled thin, then covered in a mixture of brown sugar, butter and lots of cinnamon. Then the dough is rolled up and cut and baked.
Yum, its hours later and the house still smells good.
Sunday, April 27, 2008
Azeri Kitchen
Chicken and Potatoes
Meat and PotatoesAzeri restaurant food is notorious for being heavy, starchy, and oily. You usually get a plate of tomatoes, cucumbers, and white cheese to balance it out, but it's hardly enough.
Sunday, April 20, 2008
Georgian Pastries
My dad would be happy to know that Georgia is full of pastries. You won't find anything remotely resembling Azeri sweets, so I would say that is a big bonus.
The thing on the right is filled with potato, the thing on the bottom with meat, while everything else is sweet.
Saturday, April 12, 2008
Georgian Kebab
I was a bit surprised to see pork kebab brough to the table. It has been a long time since I've seen pork as the only choice on a menu. Georgia is a Christian country, after all, so I guess it makes sense.
The pork was scrumptous and tender. It came with a strange fruity/sour dipping sauce, whose name escapes me.
Monday, April 07, 2008
Catfish Delight from Norway
Norway with its long coast line give a lot of seafood of course and I just love it. Last weekend I was visiting a good blog friend of mine: Tor and his wife and we had a feast.
We are talking about a relaxing and casual gathering in the kitchen with a glass of wine and a charming chef who know how to give instructions to us boys as well as handle the casseroles. I just love it as an option to fast food. I call it food culture or Slow Food.
After hours in the kitchen, look what we where served and on hand painted plates of the wife:
You can read more about this feast of a party on my blog of course!
We are talking about a relaxing and casual gathering in the kitchen with a glass of wine and a charming chef who know how to give instructions to us boys as well as handle the casseroles. I just love it as an option to fast food. I call it food culture or Slow Food.
After hours in the kitchen, look what we where served and on hand painted plates of the wife:
You can read more about this feast of a party on my blog of course!
Saturday, April 05, 2008
Ostri
Ostri is similar to solyanka, I guess, but it's a bit more spicy. It's basically meat in a tomato gravy and comes bubbling in a clay put. You scoop it onto another plate to eat it with Georgian bread.
